Wednesday, December 2, 2009
By: Lorena Uriarte
This salad is best made just before serving using fresh ingredients.
Serves: 6 (as part of a meal)
Preparation time: 10 minutes
Cooking time: 30 minutes
Equipment: chopping board, knife, large bowl
6 ripe yet firm tomatoes, chopped into 1” pieces
3 Lebanese cucumbers, chopped into 1” pieces
1 red onion, halved and then sliced into rings
1 red capsicum, halved seeded and chopped into 1” pieces
200g kalamata olives
220g Greek fetta, cubed
1 tsp dried Greek oregano
½ cup olive oil
Salt & Pepper to taste
60 ml red or white wine vinegar (optional)
Iceberg lettuce (optional)
1. Place tomatoes, cucumber, capsicum, onion and fetta in a bowl.
2. Sprinkle over fetta, oregano, olives and olive oil and mix till combined.
3. Place into serving bowl and sprinkle with oregano and pepper.
4. Taste and if desired add the vinegar and salt.
In Australia this salad is often served with crisp iceberg lettuce and crunchy bread.